Was not Turkey Day here, I decided to cook a capon. Found a nice 8 pound one, $4 a pound though. Ah well, the price of desire.
I seasoned it with sea salt and coarse ground black pepper inside and out. Stuffing was a mix of minced garlic, diced onions and chopped lemons mixed with Bell's New England poultry seasoning, parsley, sage, rosemary and thyme. Coated the outside with herbed sweet butter. Cooked it on a rack with a mix of water and wine in the roasting pan to try and keep the drippings from caramelizing. Came out fall off the bone tender and Anita said it was very flavorful.
Made dressing in a separate pan. Also had mashed potatoes. Gravy was from the pan dripping, more white wine to deglaze.
Green food was a mix of escarole, endive and Belgian endive that I steamed and dressed with lemon juice and olive oil.
We sat to table at 4 PM, finished about 4:30 (just the 2 of us) will go for seconds a little later, letting the 1st plate settle.
Minced up a little chicken for Buff. He turned his nose up.
I seasoned it with sea salt and coarse ground black pepper inside and out. Stuffing was a mix of minced garlic, diced onions and chopped lemons mixed with Bell's New England poultry seasoning, parsley, sage, rosemary and thyme. Coated the outside with herbed sweet butter. Cooked it on a rack with a mix of water and wine in the roasting pan to try and keep the drippings from caramelizing. Came out fall off the bone tender and Anita said it was very flavorful.
Made dressing in a separate pan. Also had mashed potatoes. Gravy was from the pan dripping, more white wine to deglaze.
Green food was a mix of escarole, endive and Belgian endive that I steamed and dressed with lemon juice and olive oil.
We sat to table at 4 PM, finished about 4:30 (just the 2 of us) will go for seconds a little later, letting the 1st plate settle.
Minced up a little chicken for Buff. He turned his nose up.
